Bibliography PRINT: (2005). Better homes and gardens new cook book. (12th ed.).

Des Moines: Meredith Publishing Group. This cookbook is one of the most popular in America and has been around for many years. It has a lengthy index of cooking terminology and international cuisine recipes. All recipes are sorted by ingredient type or meal course. It is helpful in finding recipes relevant to the multi-cultural cuisine requirement of the writing assignment. Ayers, W. (2001). To teach, the journey of a teacher. New York: Teachers College Pr. This text discusses, from a teachers perspective, how to reach students and deliver material. Additionally, it describes the journey of one teacher and the challenges he faced. I referred to it during the conceptualization stage of my unit. Dabney, J. (2010). The food, folklore, and art of lowcountry cooking. Naperville, Il: Cumberland House. This cookbook is authored by a James Beard Award winner who gives a lesson on southern cooking. He gives a brief history of the area and affect it might have on the dish followed by the recipe for the highlighted food. This is a great resource for learning about how certain items and recipes came to the be know as souther. Feild, R. (1984). Irons in the fire. Marlborough: The Crowood Press. This is a great resource for the why and how of different cooking styles along with what type of pot or pan is used for a certain era. It gives a broad view of ,for example, why cast iron and copper pots were used during certain periods. It also gives a breakdown of how certain styles of cooking evolved. Kronowitz, E. L. (2012). The teacher\'s guide to success. (2nd ed.). Upper Saddle River, NJ: Allyn & Bacon. Kronowitz provides an excellent look at classroom management, lesson organization, seating arrangements, intelligence types, special accommodations, and other classroom objectives. I used this text when researching how to apply classroom instruction styles and planning to the methods learned in Bridging English.

Lama, D. (2005). The Universe in a Single Atom. New York City, New York. Broadway Books.

This book will be used as a read for the read-aloud portion of the Physical Science Lesson. The author has an eloquent way of describing the importance of science in addition to the importance of utilizing the power that accompanies it in a morally correct fashion. The author also inspires readers to consider how science affects the world and demonstrates a great deal of passion. This book will be read to students with hopes that some of the authors passion, drive, and elegance will inspire students. McDaniel, R. (2011) An irresistible history of southern food. Charleston, SC: The History Press. This is a fantastic book on the history of Southern cooking. It gives a history from colonialization to modern time through certain food. It gave great information on how cooking methods and available resources affected cooking. It breaks down some of the classic southern dishes from the beginning. Merriam-Webster's collegiate dictionary (10th ed.). (1993). Springfield, MA: MerriamWebster This resource provided widely accepted definitions pertaining to many lessons. These definitions proved to be to the point and explicit. This was very useful because it gives students a clear and concise message without confusing them with irrelevant detains/sidenotes. Milner, J. O., MILNER, L. F., & Mitchell, J. F. (2011). Bridging english. Boston, MA: Allyn & Bacon. This is a terrific text for English teaching methods. I used the text as inspiration for what types of lessons to plan, how to arrange them, and in defining goals and objectives. Montanari, M. and Flandrin, J. (1996) Food: a culinary history New York: Columbia University Press. The culture of food and the eating habits of people are entertained in this book on how food habits evolved. This is a large book that really digs deep into why food and eating styles have evolved to present day situations. From the earliest known times to Mcdonalds and beyond. Ojakangus, B. (2009). Petite sweets: Bite-size desserts to satisfy every sweet tooth. Portland, ME: Sellers Publishing Company. This is a dessert book with hundreds of interesting recipes. Many of them are small enough that students could actually make them in the classroom, but the ingredients in many are quite lengthy.

Paston-Williams, S. (1993). The art of dining. London: National Trust Enterprises Limited. This book digs in to the societal changes that have been made in cooking. How the availability of food along with a person social class has affected what they ate and how they cooked it. It provides another angle for the evolution of cooking.

Rombauer, I. V. S., Becker, M. R., & Becker, E. (2008). Joy of cooking. (75th ed. ed.). Scribner Book Company. The Joy of Cooking is one of the best known American cookbooks and the recipes present a diverse example of American cuisine. To accompany the Write-A-Recipe lesson, this cookbook is a good example of a variety of cooking methods, ingredients, and dishes. Solomons, T. (2004). Organic Chemistry. Hoboken, New Jersey. John Wiley Publishing. This resource provided content relating to atoms, molecules and compounds. It explicitly describes how each differs and how each is related to one another. Graphics were also provided, which would be shown in class. Thompson, J. T. (1996). Jump up and kiss me: Spicy vegetarian cooking. (1 ed.). Berkeley, CA: Ten Speed Press. This is a vegetarian cookbook with lots of spicy grilling recipes. The recipes are good inspiration although the text does not provide pictures of the dishes. It is helpful for finding popular vegetarian ingredients.

ONLINE: http://inventors.about.com/od/ofamousinventions/a/oven.htm This is a website devoted to giving a quick history on the evolution of ovens. I used it as a base source for quickly locating information on different types of ovens. It was nice in that it was not overloaded with information.

http://en.wikipedia.org/wiki/Oven I used this website to gain a deeper understanding of ovens. I also used this website for its links at the bottom to search for other topic related websites. It was a very useful site to base my internet searching from. http://www.history.org/almanack/life/trades/tradefood.cfm

This website is from Colonial Williamsburg and talked about cooking during the colonial period. It was a great site for information on food and techniques used to cook food during the early years of our country.

http://www.brighthubeducation.com/social-studies-help/96105-traditional-nativeamerican-cooking/ This website gave excellent information on how Native Americans cooked before the arrival of Europeans. It gave great information of cooking styles, utensils and methods of cooking. It was also great for the information on popular dishes and food that was available. Alphabetical list of fruits and vegetables. (2008). Retrieved from http://cookery.newarchaeology.com/vegetables.php This is a website devoted to sharing the nutritional content of a wide variety of fruits and vegetables. I used it as a reference for popular foods that can be used in creating the students recipes. Distance learning associates. (n.d.). Retrieved from http://www.distancelearningassociates.com/ENGL 1301 Exercises/A List of Persuasive Techniques.htm This website is from an online distance learning school. They offered a nice guide on explaining persuasive writing, including the why, where, and how of using persuasive writing techniques.. I used their templates for discussing persuasive writing in my createa-commercial lesson plan. Food network recipes. (n.d.). Retrieved from http://www.foodnetwork.com The Food Network is a cable television network with an accompanying website with thousands of recipes. I used it in gathering recipes for my international cuisine dishes. Persuasive writing. (n.d.). Retrieved from http://t4.jordan.k12.ut.us/t4/ This website is from Jordan School District in Utah. I referenced a Persuasive Writing description guide from their English department. This website offered a comprehensive list of persuasive writing techniques. I used this website in forming the worksheet to a persuasive writing exercise. The list is made for students and easy to understand. Sperling, D. (2008). eslcafe.com. In Retrieved from http://www.eslcafe.com/idea/index.cgi?display:1028675430-25901.txt

This is a website with a list of popular and commonly used cooking vocabulary verbs. It is intended for English as a Second Language learners. The word descriptions are concise and easy to understand. In creating a vocabulary list for writing recipes, this list works as succinct reference for both teachers and students TeachEngineering. (2001 March 7). Mix it Up-Lesson. (2012 April 15). http://www.teachengineering.org/view_lesson.php?url=collection/cub_/lessons/cub_mix/ cub_mix_lesson3.xml This resource provided a great deal of content relating to mixtures and solutions. Its content was relevant to my lesson, so I was able to extract certain valuable pieces of information for my own lesson. It also introduced the importance of students ability to apply knowledge and explained reasoning behind certain key aspects of the lesson. This was a throughout lesson plan that provide to be a good example of how my lesson plan should look.

MULTIMEDIA: http://www.youtube.com/watch?v=zoJM-0CmzaU&feature=related This website did a great job of showing how difficult it was to cook during the Civil War. It highlighted how cooking was done when there was no permanent cooking station available. It gives a good explanation on how to cook over an open fire as well as the attention needed to cook. http://www.youtube.com/watch?v=jOWpzR0b6Ko&feature=related This Website is filmed in Colonial Williamsburg and gives a demonstration of how food was cooked during colonial times. It has a great working example of how food was cooked and baked in a fireplace in a colonial home of an upper middle class person. http://maps.google.com/ I used this basic map service as a way to show students where different cultures who influenced the south came from. It is convenient to be able to zoom in and out on certain regions of the world. It allows me to show the students how far away countries have influenced some of their favorite dishes. Fieri, G. (Performer) (2012). Coast to coast classics [Television series episode]. In Page, D. (Executive Producer), Diners, Drive-ins, and Dives. New York, New York: The Food Network. Guy Fieri is a chef on The Food Network with a cooking show called Diners, Drive-Ins, and Dives. He travels the country looking for all-American food types. This episode featured him driving from New York to California looking for interesting diner locations.

I thought it was useful to the lesson because it opened up the American-dining theme to recipes from all over the country. Fieri, G. (Performer) (2012). Comfort food with attitude [Television series episode]. In Page, D. (Executive Producer), Diners, Drive-ins, and Dives. New York, New York: The Food Network. I used this Guy Fieri cooking show episode to inspire what types of dishes would be good for the American portion of the cooking assignment. I thought about comfort foods, and came up with the idea for grilled cheese sandwich as the vegetarian choice for the American style cuisine section. I think students will identify both with the chef (because hes currently popular) as well as the types of cuisine. Mschwieters 1962. (2011 August 11). Heterogeneous and Homogeneous Mixtures. (2012 April 4th) http://www.youtube.com/watch?v=Y49_w5jH_Vc&feature=related This video demonstrates how to classify mixtures by using real life examples such as salad and perfume. It is a short video, which will spice up a lecture while remaining relevant and informative. Ray, R. (Performer) (2012). Bayou sizzle [Television series episode]. In Annino, J. (Executive Producer), The Rachael Ray Show. New York, NY: The Food Network. This Rachael Ray episode shows the Cajun flavoring of the cuisine in the Bayou of the American South. This episode shows how the French and Cajun cultures brought about a style of spicy cuisine in the bayou region. However, I think students will find it easier to identify an overarching diner theme than incorporating multiple geographic regions. Ray, R. (Performer) (2012). Boarding pass vienna [Television series episode]. In Annino, J. (Executive Producer), The Rachael Ray Show. New York, NY: The Food Network. Rachael Ray is a chef on The Food Network with a cooking show called The Rachael Ray Show. This episode aired in April, and she cooked recipes of Italy. I like the different kinds of recipes from the country and what ingredients she recommends. It was useful in inspiring which Italian recipes would be good for the teaching assignment. Third Nye Blind. (2008 Feb 25th,). Atoms in My Life. (2012 April 11). http://www.youtube.com/watch?v=Ki_5a15gJYg This music video contains a thirty second clip featuring a song describing how atoms and molecules fit into the world. It is funny and catchy, and will be used to catch the students attention and interest. It will also reach students who are more musical inclined more effectively than the slideshow.